Swedish Meatballs

Swedish Meatballs


  • 500g beef mince
  • ¼ cup panko breadcrumbs
  • 1 Tblsp parsley, finely chopped (plus garnish)
  • 1 tsp dried oregano
  • ½ cup onion, finely chopped
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 tsp fresh garlic, finely grated OR ½ tsp garlic powder
  • 1⅛ tsp pepper
  • 1½ tsp salt
  • 1 egg, lightly beaten
  • 1 Tblsp olive oil
  • 5 Tblsps butter
  • 3 Tblsps flour
  • 2 cups beef stock
  • 1 cup cream
  • 1 Tblsp Worcestershire sauce
  • 1 tsp Dijon mustard


  • In a medium sized bowl combine beef mince, panko, parsley, oregano, allspice, nutmeg, onion, garlic or garlic powder, pepper, salt and egg. Mix until combined.
  • Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  • Add 4 Tablespoons butter and flour to the same skillet and whisk until it turns brown. Slowly stir in beef stock and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  • Add the meatballs back to the frypan and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Makes 12 large meatballs

Preparation time: 30 minutes
Cooking time: 20 minutes

This recipe and 11 more were cooked all at once in a Belling Richmond. Check here to see how we did it.